Sweet & Spicy Pineapple Curry.
It’s distinctive Sri Lankan dish. Usually eaten with rice and it is on the sweet and sour side with a touch spice. It’s a very popular party menu food.
READY IN: 25mins
SERVES: 4-6
INGREDIENTS
1 Whole pineapple cut into small cubes
1 Red onion cut into small cubes
1 Dried red chilli sliced into small pieces (optional)
2-3 Green chilli sliced (optional if you like the pineapple to be spicy)
1-2 Tsp of Coconut oil
1 Tsp of Black mustard seeds
1 Sprig of curry leaves (fresh or dried)
1 small stick of Cinnamon
½ Tsp of Turmeric powder
1-2 Tsp of Red chilli powder (according to your spice level or ust use paprika only)
1 Tsp of Paprika powder
1 Tsp of freshly grounded or crushed black pepper
1-2 Tsp of Sugar (optional,depending on the sweetness of the pineapple)
Salt to taste (½ tsp)
Method
Cutting the pineapple.
Take the Pineapple, cut off the crown and bottom stem.
Keep the pineapple in a standing position and slowly trim the skin, by running the knife diagonally from top to bottom. Make sure to trim ONLY the skin. Once you remove the skin, remove the eyes of the pineapple. Then cut into small cubes.
Take a bowl, add the cubed pineapple, turmeric, chilli powder, paprika,black pepper and salt. Mix altogether and leave it aside to marinate.
Place a medium clay pot or non-stick saucepan over a medium fire, pour in the oil, heat it for a few minutes, add the mustard seeds, curry leaves,onion,cinnamon stick, red chilli and green chilli. Temper all this for about 5 min until it becomes golden in colour.
Add the prepared pineapple into this tempered mix and mix really well, reduce the heat and cook (simmer) for further 10-15min until the pineapple is cooked and pineapple cubes are soft in texture.
Taste and adjust the salt and sugar. And serve warm with rice and curry.
Best taste when prepared a day in advance so that all the pineapple absorb the flavours.
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